Do you want to prepare a dish that is delicious, cost-effective, and will make you look like a master chef? Then we can assure you that some of our Spanish recipes will do the trick and more.
The baked oxtails and gravy are one of the cheapest, tastiest Spanish oxtail recipes that you will find, and the flavor knocks it out of the park every time.
To learn how to make oxtails and gravy, with tips on how to store, serve, and customize, simply continue reading this article.
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Pssst…!!?? You can’t get enough of Spanish oxtail recipes? Have a look at my other posts:
Background of the Dish
The baked oxtails and gravy are a 20th-century version of the old-fashioned oxtail recipe, as the cooking process takes place in the oven, something that wasn’t mainstream before that time.
In essence, this recipe is similar to the estofado de rabo de toro, but the process of baking the meat in the oven gives it a finished result more similar to the braised oxtail.
This recipe continues the legacy of Spanish oxtail recipes, being simple and cost-effective, as it only calls for basic ingredients that everyone has at home or are easy to find.
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Things You’ll Need for Baked Oxtails and Gravy
To make the baked oxtails and gravy you will need red wine, onion, carrots, garlic cloves, beef broth, and oxtail.
For this take on the traditional oxtail recipe, you need a Dutch oven or heavy pot, and most of the cooking process takes place in the oven.
Ingredients
- 2kg oxtails
- 1 cup (240ml) red wine
- 4 cups (1l) beef broth
- 1/4 cup (60gr) all-purpose flour
- 2 tablespoons vegetable oil
- 1 onion
- 2 carrots
- 3 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
How to Make Baked Oxtails and Gravy – Step by Step Guide
- For the first step on this oxtail gravy recipe, preheat the oven to 356°F (or 180°C).
- After that, you have to prepare the veggies. For that, peel and dice the carrots and celery stalks. Also, peel and mince the garlic cloves, and chop the onion into small squares. Set them aside.
- Now, pat the oxtail beef dry with paper towels and season on both sides with salt and pepper.
- Then, grab a large oven-safe pan or Dutch oven on the stove and heat the vegetable oil over medium-high heat. Sear the oxtails on all sides until they develop a nice golden-brown crust. Remove the oxtails and set them aside.
- Using the same pan, add the chopped onion, carrots, celery, and minced garlic. Cook for about 5 minutes until the vegetables get a softer texture. Stir in the tomato paste and cook for an additional 2 minutes.
- To continue with this easy oxtail recipe, pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. This is key to getting a super flavorful gravy in the end.
- After that, sprinkle the flour over the vegetables and stir to combine, creating a roux. Gradually add the oxtail bone broth recipe while stirring to avoid lumps. Bring the mixture to a simmer.
- Now, return the browned oxtails to the pan. Also, add bay leaves, thyme, and rosemary. Cover the pan with a lid or foil.
- Grab the pan and place it in ihe preheated oven. Then, bake the oxtails and gravy for 2 to 2.5 hours or until the meat is tender and easily falls off the bone.
- Do a taste test on the baked oxtails and gravy and adjust if needed. Also, remove and discard the bay leaves.
- The Spanish oxtail recipe is now ready. Serve the baked oxtails with the gravy on top and enjoy.
Substitution of Ingredients
Not only is this a super easy recipe for oxtails, but you can also make plenty of replacements to the ingredients and still get a delicious dish of baked oxtails and gravy as a result.
First, you can draw inspiration from the traditional oxtail casserole and use your favorite mix of veggies for this recipe, adding others like potatoes, sweet potatoes, bell peppers, or red onion.
To turn this baked oxtails and gravy into a gluten-free one, simply use your favorite GF flour, and make sure that the rest of the ingredients are suitable for that diet.
This is the best southern oxtail recipe, but to switch the flavor profile you can add paprika, and chili flakes, or go on a similar route as the curry oxtail recipe with that mix of spices.
If you are looking for a low-carb dish then you should take a look at our keto oxtail recipe, the oxtail bone broth recipe and of course the keto oxtail soup.
Tips on Serving Baked Oxtails and Gravy
Once you finish preparing this simple oxtail recipe, you will have a fantastic main dish ready to be served in traditional ways, or you can get a little bit more creative.
To stay on the classic route, serve the baked oxtails and gravy with your favorite bread (to soak in the gravy), and you can use a mixed green salad or mashed potatoes as the sides.
Like other Spanish oxtail stew recipes, you can top these baked oxtails and gravy with grated Parmesan or Manchego cheese, or fresh chopped herbs such as parsley, cilantro, or dill.
Besides that, you could use the meat from these oven-baked oxtails and gravy as the perfect filling for a sandwich: just grab two slices of bread, dip them in the gravy, and add the tender oxtail.
The oxtail marinade is also a great way to prepare the oxtail.
Try the latest oxtails on the stove recipe, a delicious Spanish oxtail recipe that’s easy to make, and the oxtail pepper soup, a unique dish with a spicy touch.
How to Store Baked Oxtails and Gravy
After making the Spanish oxtail stew recipe, let the oxtail cool to room temperature (for 30 to 60 minutes) and place it in a covered container.
Then, you can take that container to the fridge and store it for up to 3 days or to the freezer, where it can last up to 60 days.
Afterward, you can reheat the baked oxtails and gravy in the oven over medium-low heat for 20 to 40 minutes, adding a bit of broth and mixing it with the gravy if the liquid has evaporated.
For more Spanish oxtail recipes that you can prepare and store for later, you can check out our fantastic homemade oxtail soup and the famous braised oxtail.
Recipe Card: Baked Oxtails and Gravy
Baked Oxtails and Gravy Recipe
Do you want to prepare a dish that is delicious, cost-effective, and will make you look like a master chef? Then we can assure you that some of our Spanish recipes will do the trick and more.
The baked oxtails and gravy are one of the cheapest, tastiest Spanish oxtail recipes that you will find, and the flavor knocks it out of the park every time.
To learn how to make oxtails and gravy, with tips on how to store, serve, and customize, simply continue reading this article.
Ingredients
- 2kg oxtails
- 1 cup (240ml) red wine
- 4 cups (1l) beef broth
- 1/4 cup (60gr) all-purpose flour
- 2 tablespoons vegetable oil
- 1 onion
- 2 carrots
- 3 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- To start with this Spanish oxtails recipe, preheat the oven to 356°F (or 180°C).
- Peel and dice the carrots and celery stalks. Also, peel and mince the garlic cloves, and chop the onion into small squares.
- Pat the oxtail beef dry with paper towels and season on both sides with salt and pepper.
- Place a large oven-safe pan or Dutch oven on the stove and heat the vegetable oil over medium-high heat. Brown the oxtails on all sides until they develop a nice crust. Remove the oxtails and set them aside.
- In the same pan, add the chopped onion, carrots, celery, and minced garlic. Cook for about 5 minutes until the vegetables get a softer texture. Stir in the tomato paste and cook for an additional 2 minutes.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
- Sprinkle the flour over the vegetables and stir to combine, creating a roux. Gradually add the beef broth while stirring to avoid lumps. Bring the mixture to a simmer.
- Return the browned oxtails to the pan. Add bay leaves, thyme, and rosemary. Cover the pan with a lid or foil.
- Place the pan in the preheated oven and bake for 2 to 2.5 hours or until the oxtails are tender and the meat easily falls off the bone.
- Check the seasoning of the baked oxtails and gravy and adjust with salt and pepper if needed. Remove the bay leaves.
- Your Spanish style oxtail recipe is now ready, so you can serve the baked oxtails with the gravy on top.
Notes
The red wine is key in this recipe for oxtails with gravy, as it helps you to achieve the perfect flavor, so we recommend that you use a good quality one.
To enhance the flavors of this southern oxtail recipe you can add fresh chopped herbs such as dill, cilantro, or parsley.
If you are wondering how long to bake oxtails, we can assure you that between 2 to 2.5 hours is enough for this recipe, but it may vary for other beef oxtail recipes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 614Total Fat 39.3gSaturated Fat 8.7gCholesterol 37mgSodium 393mgCarbohydrates 49.4gFiber 9.3gSugar 8gProtein 20.7g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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